FROSTED PROTEIN OREO ROLLS

FATS

1

CARBS

PROTEINS:

11

12

Serves:

6

Type:

Breakfast

Key Ingredients

Rolls

Ingredients

OREO ROLL DOUGH
45g All Purpose Flour
12g Black Cocoa Powder
23g Level-1 or Protein of Choice
3g Zero Cal Sweetener of your choice
2g Baking Powder
150g Plain NonFat Greek Yogurt
100g Egg Whites
PROTEIN ICING
20g Level-1 or Protein of Choice
10g Powdered Sugar
6g Sugar Free/Fat Free White Chocolate Pudding Mix
3g Zero Cal Sweetener of your choice
60g Plain NonFat Greek Yogurt
30-40ml Cold Water

Preparation

1. Preheat oven to 350 Degrees F. Add dry ingredients into one bowl and wet ingredients into another. Mix the dry ingredients together to avoid clumping. Then do the same with the wet ingredients. Combine the dry with the wet and mix together until they are fully integrated.
2. Take a large pan (12x18in) and if raised edges for brownies or cakes, I recommend using the bottom side of the pan. Cover that side with parchment paper. Spread the dough into 3 long lines that are about 3 inches wide and are the length of the pan.
3. Add to oven for 5 minutes (keep an eye on it) and take out once dough is no longer wet to the touch. Let that cool and in the meantime, add the dry icing ingredients into a bowl and mix. Add 10ml cold water and mix and repeat (do this 3-4 times) until there is a thick icing consistency. Add greek yogurt and mix some more. It should turn into a nice thick icing. If it’s too thick, add 10-20ml more cold water and mix.
4. Take the 3 long oreo roll lines from the oven and take each one and flip them over to the other side. Add the icing on the lines and then roll up each line like how a cinnamon roll would look. Slice each line in half to make and add the side that is sliced faced down on the pan. Once there are 6 oreo rolls, add back to the oven for 6 minutes.
5. Once finished, take off pan but keep on parchment paper and put on top of cooling rack. Let cool until you’re ready to eat. Add any leftover icing and enjoy!